Crazy Curry Bowl

Instructions

Yields

• Carrots, shredded: 83%
• Garbanzo Beans, canned: 65% (drained)

Pre-Preparation

1. Defrost broccoli under refrigeration at 41°F or less; drain off liquid and chop if needed.
2. Wash and shred carrots.
3. Drain and rinse garbanzo beans.
4. Preheat oven to 350°F.

Preparation

Cook the brown rice:

1. Combine rice and water (first amount) in 4-inch full-size hotel pans (ratio of 1 part rice to 2 parts water).
2. Cover the hotel pans with parchment and foil, cook for 45-60 minutes in 350°F oven.
3. Hold hot or cool as needed according to HACCP procedures.
4. Note: Alternatively, cook rice in a steamer for 30 minutes or until water has been fully absorbed.

Tempeh Crumbles with Curry Seasoning

1. Place tempeh into hotel pans and boil the second amount of water.
2.  Pour the water (second amount) over the tempeh and cover for 30 minutes to soften the tempeh.
3. Drain completely and let cool slightly before crumbling onto parchment-lined sheet pans.
4. Add the first amount of curry powder and chili powder to the tempeh, then toss to coat evenly.
5.  Bake at 350°F for 20 minutes.

Vegetables with Coconut Curry Sauce

1. Combine broccoli, carrots, sugar snap peas, garbanzo beans, and the third amount of water into hotel pans. 
2. Steam for about 10 minutes until vegetables have softened.
3. In a bowl, combine coconut milk, the second amount of curry powder, garlic powder, salt, and pepper. Mix well and add to the vegetables.
4. Allow mixture to steam for about another 3 minutes.
5. Transfer to service pans and toss with the curry tempeh crumbles.
6. Cover and hold hot until service at 140°F or higher.

Serving

Bowl Assembly

1. 1 cup brown rice
2. Top with ⅔ cup of curry tempeh and vegetables

Suggested serving utensils: spoodles

*Note on Allergens: some Tempeh may have been processed or in cross-contact with other gluten-containing ingredients, please be sure to check labels if it is gluten-free (<20ppm).

Recipe Source: CIA Healthy Kids Collaborative

We recommend that any recipe selected for use in your district be tested in your kitchens before adding it to your menu. Recipe testing ensures that the methods and yields are compatible when prepared with your equipment. Since seasonings are particularly affected by scaling recipes, we highly recommend taste testing as you adjust quantities.